dining in INGREDIENTS: F Easy Vegan Shepherd’s Pie 2 tbsp. olive oil 1 large sweet onion, diced 3 stalks celery, chopped 2 medium carrots, peeled and chopped 16 oz. fresh mixed mushrooms, chopped Fresh chopped herbs to taste (1 spring each of rosemary, thyme, and sage or other herbs of choice) 2 tbsp. gluten-free flour 1 tbsp. smoked paprika 3 tbsp. tomato paste 1/2 cup red wine 2 cups veggie broth Sea salt and pepper, to taste 2 cups frozen peas 1. Preheat the oven to 350°F Easy Vegan Shepherd’s Pie T Shepherd’s pie may just be the ultimate comfort food. This plantbased version uses a pound of mixed mushrooms to recreate the earthy flavor of lamb or beef. A topping of creamy mashed potatoes is the proper foil to the rich filling. You can also make it ahead of time, or in an Instant Pot for maximum convenience. 2. Place the chopped potatoes in a large pot and fill it with water enough to cover them. Place the pot on the stovetop over medium heat and bring to a boil. Cook until fork-tender, then drain. 3. Add in the vegan butter and using a potato masher, mash until fluffy. Season with sea salt and pepper, to your taste. Put the lid back on to keep the mashed potatoes warm until ready to use. 4. Heat oil in a large oven-safe pot over medium heat. Add onions, celery, carrots, and sauté until softened, about 5-6 minutes. Add the mushrooms and cook, stirring occasion<strong>all</strong>y, for about 5 more minutes. 5. Stir in the flour, paprika, Worcestershire sauce, and tomato paste. 6. Pour in the wine and using a silicone spatula, scrape any brown bits from the bottom of the pan. Bring to a boil and cook until the wine is reduced by half. 7. Add in broth and mix well to dissolve the flour and to start forming the gravy. 8. Add in herbs and lower the heat to a simmer. Continue to simmer until the sauce thickens. 9. Add in frozen peas and season with salt and pepper to taste. 10. Turn the heat off and spread the mashed potatoes evenly on top of the stew. Transfer the pot to the oven and bake for about 10 minutes, until bubbly, then broil for 2-3 minutes until nice and golden on top. Prep time: 15 minutes Cook time: 40 minutes Full of color, texture, and other goodies, this stuffed hummus pita can be customized based on your favorite ingredients (or whatever’s in the refrigerator). Roast the veggies and set aside before assembling the ultimate pita pocket sandwich, using lemon zest, herbs, pine nuts, and hummus. INGREDIENTS: 1 (4-inch) piece English cucumber, cut into 9 or 10 slices 10 grape tomatoes, various colors, halved lengthwise 6 sm<strong>all</strong> or 3 large cauliflower florets, ide<strong>all</strong>y purple 1 1/2 teaspoons extra-virgin olive oil 1/8 teaspoon sea salt 1/8 teaspoon sumac or paprika 1/3 cup hummus of choice 1 (4-ounce) fluffy whole grain pita, split into 2 rounds, or 2 pieces (2 ounces each) whole grain naan Meatless made easy 1 Tbsp. vegan Worcestershire sauce FOR THE MASHED POTATOES: 6 (about 2 lbs.) Yukon gold potatoes, peeled and chopped 3.5 fl. oz. non-dairy milk of choice 1/4 cup vegan butter This vegan chorizo quesadilla shows the power of plantbased cooking. Adding smoky spices like chile powder and cumin elevates the flavor of premade vegan chorizo to new heights. INGREDIENTS: F Vegan Chorizo Quesadillas Vegan Chorizo Quesadillas T This quick and easy recipe makes a perfect snack, lunch or dinner. Use your favorite vegan cheese, whether that’s vegan shredded mozzarella, a Mexican blend, pepper jack, Monterey jack, cheddar, or your favorite melting cheese. 1 tablespoon olive oil 1 cup bell pepper diced (colors of choice) 1 cup canned black beans, rinsed and drained 1/2 cup corn (canned, frozen or fresh) 1/2 cup onion, diced 2 cloves garlic, minced or crushed 1/2 cup cooked vegan chorizo of choice 1 teaspoon cumin 1 teaspoon chili powder Tastic spice to taste 1/4 cup chopped cilantro 4 medium flour tortillas 2 cups shredded vegan cheese 1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt, and pepper. Season with Tastic spice and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro. 2. In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, chorizo and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. 3. To make the sour cream cilantro sauce, whisk <strong>all</strong> ingredients together in a medium bowl until combined. SOURCE: Chef Jumoke Jackson F Toasted Stuffed Hummus and Roasted Cucumber Pita Sandwich Toasted Stuffed Hummus and Roasted Cucumber Pita Sandwich T 1/2 teaspoon grated lemon zest 2 tablespoons chopped fresh herb mixture, such as mint and basil 2 teaspoons pine nuts, ide<strong>all</strong>y pantoasted 1 1/2 teaspoons extra-virgin olive oil 1/3 cup fresh microgreens of choice 1. Make the roasted veggies: Preheat the oven to 450°F. Brush or toss cucumbers, tomatoes, and cauliflower with the olive oil. Roast until browned, about 15 minutes. Sprinkle with salt and sumac. Set aside. 2. Make the hummus sandwich: Spread hummus onto cut sides (insides) of both pita rounds. Top one round with lemon zest, herbs, pine nuts, and roasted veggies. (Note: Cut cauliflower into sm<strong>all</strong>er pieces, if need be.) Press remaining pita round, hummus side down, on top to form a sandwich. 3. Fully preheat a cast iron or other stick-resistant skillet over medium-high heat. Brush skillet with half of the oil (3/4 teaspoon), place pita sandwich into the skillet, and brush remaining half of oil (3/4 teaspoon) on pita top. Pan-cook until crisp and toasted as desired, about 1 1/2 to 2 minutes per side. Flip sandwich during cooking by transferring it with a pancake turner/large spatula to a plate, place another plate on top, flip over, then transfer back into skillet. 4. Stuff with the microgreens, cut in half with a bread knife, and enjoy warm. Prep time: 15 minutes Cook time: 20 minutes Serves 1 FOR THE SOUR CREAM CILANTRO SAUCE: 1/2 cup vegan sour cream 1/4 cup vegan mayo or replace with vegan sour cream or vegan unsweetened yogurt 1/4 cup cilantro, minced Juice of 1/2 lime 1 tsp olive oil Tastic spice to taste OPTIONAL TOPPINGS/ADD-INS: Mashed avocado Chopped tomatoes Chopped sautéed mushrooms SOURCE: Jackie Newgent, RDN, CDN 28 WEST COAST WOMAN MARCH 20<strong>23</strong>
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